Pickled Pepper Pork Kidney
A classic Sichuan dish with tender pork kidney and sour-spicy pickled peppers, delivering an explosive flavor that goes perfectly with steamed rice.
Ingredients
12 items- Pork kidney 2 pieces (about 300g)
- Pickled chili peppers 50g
- Garlic 3 cloves
- Ginger 1 small piece (10g)
- Scallion 1 stalk
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Vinegar 1 tsp
- Sugar 1/2 tsp
- Cornstarch 1 tsp
- Cooking oil as needed
- Salt a pinch
Nutrition
Steps （7 steps）
Halve the pork kidney, remove the white core and membrane. Score by making diagonal cuts at 45° to 2/3 depth, then rotate 90° and cut straight, slicing every third cut into a hedgehog pattern. Soak in water with cooking wine for 10 minutes to remove odor.
Drain and squeeze dry the kidney. Add 1 tsp cooking wine, a pinch of salt, and 1 tsp cornstarch. Mix evenly with hands and marinate for 10 minutes.
In a small bowl, combine 1 tbsp light soy sauce, 1 tsp vinegar, 1/2 tsp sugar, 1 tsp cornstarch, and 2 tbsp water. Stir well to make the sauce.
Heat a wok with plenty of oil over high heat until 60% hot (slight smoke). Add the kidney and quickly stir-fry until it changes color and curls, about 30 seconds. Remove and drain oil.
Leave a little oil in the wok. Add chopped pickled peppers, minced ginger, and garlic. Stir-fry over medium heat until red oil releases and fragrant, about 1 minute.
Add the kidney back in, turn to high heat and stir-fry quickly. Pour the prepared sauce along the wok edge. Continue stir-frying about 20 seconds until the sauce thickens and coats the kidney.
Add scallion segments, toss a few times, then immediately turn off heat. Transfer to a plate and serve hot for the best texture.
Tips
Score evenly without cutting through; initial stir-fry should not exceed 30 seconds to keep tender; sauté pickled peppers until red oil emerges for richer flavor.
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